Sixpoint Jammer Gose (May 2015)

a lot of self-proclaimed experts on there for sure, but only the true school heads know that Sixpoint don't brew to style - never have, never will!

never bite either, formulate our own...

 

I think this is overly harsh. Someone is a know-it-all because they were expecting one thing, got another, and didn't like it? Gose is a very new style in the American marketplace, so this can be confusing to consumers.

I'm not saying Sixpoint or any brewer shouldn't brew the beer they want to brew, but it says "its sour" on the can, and that means something to people. Its understandable that people have a negative reaction.

People do love the sourness of the gose beers they've been introduced to in the past couple of years, and those beers have become incredibly popular as a result.

I guess everyone tastes things differently, but to myself and many others, its not a pint of lactic acid requiring Rolaids that we can't enjoy our beer without, its a very refreshing and thirst-quenching tartness that actually makes the beer super-crushable.

I'm not saying this with any sort of sarcasm or snark: I'm glad you love the beer, and if there are a lot of people out there who were looking for a salty beer with coriander but put off by sourness, then I'm glad that Sixpoint brewed it. I'm just saying that initial negative reactions are understandable, and not a case of "know-it-alls" not getting their precious pH adjustment.

 

Shouldn't be. They confirmed to me last week that it'd be hitting the streets this week.

 

I call them know-it-alls because of the tone they take with their reviews. "Not Gose enough for me." What's that even mean?

So, it's not because I disagree with them. Beer is so subjective and I don't care if people don't like what I like. But the holier-than-thou "experts" slamming a beer because it's not Westbrook Gose and saying they poured it after one sip can become irritating.

 

Leipziger and Dollnitzer Ritterguts tend to be referenced as more traditional goses. Both are less on the sour side than, say, the Anderson Valley KY&HG. There's more of a salt-sour balance, if that makes sense.

I enjoy all three of those beers, and I also enjoy the Jammer. It's definitely more to the salty side, with some mineral tones alongside, and has a more subtle tartness. I wouldn't classify it as strictly traditional either, given the emphasis on salinity, but notice the focus of the marketing angle from the packaging and this thread - the salt is mentioned way more than any other aspect.

 

The whole argument is moot because we don't brew to style. Brew to taste!

thanks for the support!

 

and the evolution of one's palate starts out with flavors and spices that are wildly aggressive and offensive - as one matures in their appreciation (and their craft) more emphasis is placed on nuance, subtlety, and finesse. Its the art of restraint - known by the best musicians and zen masters across the land!

Its easy to overwhelm and bludgeon people with flavor and spice. When we first started out (in 2004) we hit the power chords early and often. YAWN.

A lot of young chefs load up a dish with garlic and chile peppers and think they've created something dynamic, but that just makes your tummy hurt! ;-)

 

I'm probably one of those checkins you speak of. When I tried it, it wasn't tart, wasn't salty, and I just got a lot of wheat. I am a big proponent of sixpoints stuff, but this one just did not do it for me at all. Sure, it's "crushable", but it's not a gose to me. It's a wheat beer. Maybe anderson valley/westbrook don't qualify as gose to you because they are too sour and/or salty, but to me that's what a gose should be. sorry if I'm a "know it all" because my opinion on beer varies from yours i guess...

 

Everyone is entitled to their own opinion and should be allowed to express it (of course). However, for a person to say "this isn't a Gose" shows how much their perspective might be limited in scope - for if you actually tasted the entire body of Goses around the world, you'll notice that only the recent American versions have a puckering acidity to them, more akin to a Gueze or a Berliner Weisse. The original Goses had a milder acidity to them.

For example, check out the text from one of the world's original producers: http://www.leipziger-gose.com/wie-gose-getrunken-wird.html

Your first time?

If you try a Gose the very first time, be warned:If you do not taste the first glass, the second does it for sure! Gose is very special taste - it tastes a little sour, salty and has a slight coriander note.You will lead your taste buds to previously unimagined totally experiences!Especially in the summer Gose is an ideal drink: It is extremely refreshing and thirst-quenching and has a relatively low alcohol content.You should your Gose cool (about 8 - 10 ° C), but do not enjoy cold - finally, the rich bouquet to develop.Make sure when bottled goods, please make sure the remote at the bottom yeast is well shaken, because it is an essential flavor carrier.

@JackHorzempa @UrbanCaveman @PenningtonNY10


The bottom line is we didn't want to brew a beer to "challenge" anyone's palate here. We've been there, done that. We wanted to brew a beer that was enjoyable to drink, by sourcing the best ingredients we could find.

 

this is entirely fair--I will for sure admit that my gose experiences have been limited to more recent american gose where there was a fairly clear (and at times over the top) sour and/or salty flavor (westbrook being an example of a salt bomb IMO). So you are right, and given the italicized paragraph, I will pick a few more up and try them...I always have (and for sure will continue) support you guys, but when I tried this one it didn't necessarily do it for me. Also, surprised you guys are even calling it a gose given your penchant for not wanting to stylize your beers (a la beast mode) . Keep up the good work either way guys.

 

If you remember, Beast Mode did have a style on the side as well (which may or may not have skewed people's expectations).

One thing to note is that this is not the final JAMMER. The Jammer, by its very definition, is a riff! We are always making tweaks and adjustments to all of our recipes, so in time, we dial things in, and then move on...like any good Mad Scientist does.

 

I should probably buy a bit extra now, then, since I like a salty gose?

 

If people wonder why I shoot my mouth off so much on here about the importance of drinking beers at the source, this is one big reason why. If an entire generation of "craft" beer drinkers begins to associate "authentic" Gose with versions like the one from Westbrook (and then expects other brewers to model that version), then we will have a very limited -- and skewed -- understanding of the style.

 

I'm glad Sixpoint doesn't brew to style, I should add. There's a reason why I love all their seasonal style beers. They aren't like anything else on the market.

Will we be seeing stores get multiple shipments of this? Any rush to stock up for the summer?

 

I may have missed it among all the other posts asking if its on shelves yet... any in Chicago yet? I've had my eye on this thread waiting to see word on when it hits!

 

So I'm guessing, much like Abigale, that this will not be found anywhere in NEPA? You know, the place where it (your cans) all started. Friggin' Shangy...

 

yup, and that is why the true school heads know the difference between a "know-it-all" and someone with more of a global perspective

We are already sold out at the brewery and some of our wholesalers have sold out already too. We are debating right now whether or not we produce another batch - and of course we might make some recipe tweaks as well ;-)

I believe it landed early this week...

I believe if you called Shangy's directly they could help you out...

 

Thanks for the update. I bought two extra six packs today. I'm not sure how long those will last me